Rosemary and salt roasted almonds
Warm, fragrant almonds, irresistible with aperitivo.
Open in the appPer serving
- Calories
- 145 kcal
- Protein
- 5.3 g
- Carbohydrates
- 5.4 g
- Fat
- 12.5 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Almonds25 g
- Rosemaryto taste
- Saltto taste
Contains: nuts
Method
- Heat a conventional oven to 170 °C and line a baking tray with baking paper.
- Meanwhile dissolve the salt in a couple of tablespoons of water; wash the rosemary, dry it and finely chop the needles.
- Lightly wet the almonds with the salted water, toss well and drain off the excess.
- Spread them on the tray, sprinkle with the chopped rosemary and toast for 10 minutes, until fragrant and, when you break one, pale golden inside.
- Let them cool on the tray for at least 5 minutes before serving: they crisp up as they cool.
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